Homemade: If making homemade cornbread for your dressing, consider the texture of the cornbread. It's going to be an ingredient, not table bread. Some of us love the dark, ...

Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted ...

Cook's Notes. Cornbread Dressing There are two things you must keep in mind when you make this dressing. The first is you must test it along the way for seasoning, particularly salt and sage, so ...

Make the cornbread . Preheat the oven to 350°F. Butter a 9- x 13-inch baking dish. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder, and baking soda.

Cornbread dressing is a Southern thing. Not until I was in college did I realize there was any other kind of dressing, and the turkey was never stuffed with it.

Heat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Place the cornbread in a large bowl, then pour the stock and aromatics over the top.

Let me begin by saying that this is not a hack. This is the opposite of a hack. A hack should save you time and/or money, and this does neither.

If you’re looking for a gluten-free dressing, use a cornbread made with 100% cornmeal, no wheat flour. Meanwhile, you can leave out the sausage if you prefer a vegetarian stuffing.

Oyster cornbread stuffing: Using pre-shucked oysters is perfectly acceptable here, as the oysters’ liquor adds to that briny, oceanic flavor of the dressing.